Steamed Potato Dumplings with Smoked Proteiner Stuffing

A Smoked Proteiner is the best ingredient for traditional recipes like this – and what you create is unique and highly nutritious

Ingredients:

Dough:

1 kg boiled unpeeled russet potatoes, cooled

1¼ cup fine wholemeal wheat flour

¾ cup semolina

1 egg

1 tablespoon salt

Filling:

1 ½ pack (300 g) Adler’s Proteiner Smoked

1 onion

1 teaspoon olive oil

½ cup fresh parsley

salt and pepper

First make the filling. Dice onion and Proteiner and quickly sauté in a pan with olive oil. In the end add parsley and season to taste.

Peel the potatoes and grate them coarsely or finely, whichever you prefer. Add the remaining ingredients and mix quickly into firm dough. Do not let stand as the dough thins. Split to 12 even pieces and shape with moist hands first into patty, placing about 2 tablespoons of stuffing in the middle. Pinch edges of dough to seal and roll into a smooth ball.